Sugarless Swedish Rice Pudding - cooking recipe

Ingredients

1 1/3 cups water
2/3 cup rice (uncooked, not instant)
2/3 cup Splenda granular, sugar substitute
1 egg
5 egg whites
4 cups 2% low-fat milk
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Preparation

Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender.
In a 2 quart casserole dish, lightly beat egg whites and egg.
Add Splenda and beat.
Add the milk, vanilla and almond flavors and beat until well mixed.
Add the rice and stir until soupy.
Lighty sprinkle with cinnamon to top.
Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm.
Traditionally served with Lingonberries, cranberry relish can be substituted.